Method of grinding and packing coffee.



JOHN E. xmo, or camera, Tucnibml v METHODOF GEINDINGAND PACKING comma InDrawing.

To allfwhom it may concern Be it known that I, JOHN E. KING, a citizenof the United States residin at Detroit, in the county of Wayne, stateof Michigan, haye invented a new and useful Improvement in Methods ofGrinding and Packing Coffee, of which the following is a specification.

This invention relates to a process of reparing roasted coffee forconsumption.

1: has for its object a process of preparing coffee which. will securethe best results as regards both packing and making the coffee infusionor decoction.

It has been observed that very finely ground or powdered roasted cofi'cehas the capacity of making a better cup of coffee. as regards extractingfrom the ground coffee berries the non-volatile constituents, buton theother hand finely eat deal of its volatile constituents durmg grindingand completely powdered coffee loses practically a] the volatileconstituents during grinding. These volatile con stituents-are very 0teen referred to as the cafleol in the cofl'ee and are very complexcompounds. Their exact chemicalformulas have not been determined withaccuracy. .Cafieol is really what gives the coffee its pleasing flavorand odor. It is generally spoken of as the aroma. It has been recognized that coarsely ground coffee loses less aroma during grinding thanfinely ground coffee, but as a matter of fact coarsely ground coffee ifallowed to stand loses more of the aroma than finely ground coffee andin time practically all, for the coffee-beans are cracked and theinterior surface exposed and this allows the escape of the caffeol wheregases ma circulate in the interstices made possible y coarsely groundcoffeei This is especially true if the coffee is packed in the usualcontainer in which the coffee is delivered to the grocery trade.

I have discovered that by 'nding coflee so that 10% of the coffee is wat is generally styled coarse ground ooflee and 9 what is generallystyled finely ground cofiee, very much better and unexpected results aresecured in the final cofiee solution or extract.

The new and unexpected results are these: Where coffee is ground andpacked in accordnncc with my process the 10% coarse ground coffee willfurnish all the aromatic propertiesnecessary to give pleasing resultsSpecification of Letters Patent.

Application filed November 19, 1917. Serial No. 202,768

round coffee loses a' Patented A r. 2a, 1018.

and in fact all that can be detected, giving substantially the sameresults as regards the aromas as though 100% coarselyl ground coffeewere used. On the other nd, the. 90% proportion, or approximation ofthis proportion, serves to furnish the non-volatile constituents in amost economical form, namel in which they may be extracted in. the soution in the largest amount per unit of coffee. Not only is thisadvantage 8e cured but the 90% finely ground coffee gives to the 10% anefiicacy that it would not otherwise have in retaining the cafl'eol leftafter grinding. This result is accomplished because the finely groundcoffee closely packs around the coarsely ground coffee, filling up theinterstices. WlllCll ordinarily exist between the grains of coarselyround coifee, permitting freecirculation o gases and air which aid inthe escape of-the cafi'eol.

It is; therefore, apparent that not only does this mixture secure thegreatest economy in extracting the non-volatile constitucuts of thecodes but the finely ground proportion co-acts with the coarse proortion to retain the aroma in its original orm in the coarsely groundgrains. The grindings] in the approximate proportions indicated can beeffected by apparatus adjusted to make the two grindlngs insubstantially these proportions, or could conceivably be carried on byusing two coffee-mills adjusted for the finely ground and the coarsegrinding and packing the coffee in the proportions give The NationalCoffee Roasters Association have established certain standards ofgrinds, namely, coarse, medium fine, fine like corn meal, and powdered.The standards are not definitely defined but are made known to thoseenga ed in the coflee business by distribution 0 so called educationalsamples of the various grinds. I refer to use a grind in between thisstan ard fine and fine like corn meal, but of coursethegood results prottmzto can be accom lishe by varying from this standard. In t e claimsshall use the term finely ground in its popular significance to coverfine, line like corn meal or powdered of the Coffee Roasters standard.

What I claim is:

1. The method of preparing and packing ground coflee, which consists incoarsely grindin approximately 90% of the eofi'ee and fine y grinding ap)roxinmtely 10% of the coflee and packing t 0 two grinds in one packageor container, for the purpose speci- 5 ed.

together in a single package, pose specified.

3. A composition of ground coffee, which consists in approxinnllely 90%of the coffee ground coarsely and 10 of the coffee ground finely, forthe purpose specified.

In witness whereof I hauhereunlo set my hand on the 8th day of November,1917.

JOHN 1). KING.

for the pur-

